Type of cut: chops
Yield: 4 servings
Degree of difficulty: chef
Preparation: 5 minutes
Cooking: 50 minutes
Cooking method: grilling
- 4 Quebec Grain-Fed Veal Frenched rib chops
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) olive oil
- 2 red onions, finely chopped
- 45 ml (3 tbsp) balsamic vinegar
- 375 ml (1 1/2 cups) balsamic vinegar
- Preheat oven to 190°C (375°F).
- To prepare the caramelized onions, heat the olive oil in a skillet and sauté the onions over low heat until caramelized, about 20 minutes. Deglaze the pan with the balsamic vinegar. Set aside and keep warm.
- To prepare the balsamic caramel, heat the balsamic vinegar in a medium-sized pan just until syrupy, about 20 minutes. (Note: Use a digital instant-read thermometer to stop the process at 115°C (240°F) so as not to burn the caramel.)
- Heat 30 ml (2 tbsp) olive oil in a skillet and sear the chops for 2 minutes on each side until well browned. Transfer to a baking dish and cook in the oven for about 3-4 minutes. Remove the meat when a thermometer registers 65°C (150°F) in the middle.
- To serve, place a veal chop on a bed of caramelized onions. Drizzle each chop with a little balsamic caramel. Decorate with a sprig of fresh herbs and serve accompanied by roasted cherry tomatoes.
- If desired, place a thin slice of Le Douanier cheese on top of the meat and return to the oven just until the cheese begins to melt.
Note: Veal Frenched rib chop may be substituted for veal T-bone steak.
Recipe provided by Yan Garzon.